Dave Smith > wrote in
:


>
> - Line loaf pans with paper and pour batter into pans to a little
> more than half way. NB. Recipe makes enough for 6-7 loaf pans.
>
> - Bake at 300 degrees for 2 hours.
>
> Allow loves to cool. Sprinkle a little brandy, rum or sherry over
> each loaf, wrap them individually in aluminium foil and let them sit
> for at least a few days before eating. If not using them within two
> weeks they should be frozen.
>



WTF???!!!!


6-7 loaf pans??? Who the hell has that much room in their damn oven??


And *frozen*???!!!



Pffffffffffffffffffttttttttttttt!!

*******************************************

Subject: REC: The finished Christmas cake.
Newsgroups: AAPT News:rec.food.cooking
To: Sarah >

"Sarah" > wrote in
o.uk:

>>>
>>> http://tinyurl.com/2o77tk
>>
>> I love a good fruit cake. Yours looks very yummy!
>> We did like Wayne mentioned. Rum soaked, wrapped in cheese cloth
>> and stored in tins for months. Heavenly.
>
> Great idea, I've got a litre of Mount Bay Barbados rum waiting for
> something to do with it!
> I'll wait for Peter's recipe, and then add a bit plus feed it til
> Christmas!
>
>
> Sarah
>


It's called a Wedding Cake.. or in this instance, Christmas Cake :-)


500g (1 lb) butter
500g (1 lb) Brown Sugar (the darker the better)
2 level tablespoons Mixed Spice
2 level dessertspoons Cinnamon
1/2 teaspoon Nutmeg
12 eggs
500g (1 lb) Flour
1 teaspoon Baking Powder
Grated rind of 1 orange and 1 lemon
1kg (2 lb) Seeded Raisins
500g (1 lb) Sultanas
500g (1 lb) Currants
225g (1/2 lb) Mixed Peel
225g (1/2 lb) Cherries (I used Glace' cherries)
225g (1/2 lb) Almonds
4 tablespoons Wine or Brandy
1&1/2 cups combined red wine and brandy extra


Cream butter sugar and spices together, add egg yolks and beat well.
Fold in stiffly beaten egg whites alternatively with sifted flour and
baking powder. Add grated rind and fruit and nuts. (Chop the cherries up
and whizz the almonds (if whole) in a food processor). Lastly, add all
the booze and mix.

Grease and line your biggest cake tin with baking paper (mine's a 9"
square and as you saw from the pics, still wasn't big enough!!).

Bake approx 5 hours at 120C (250F) and then 2 hours at 100C (200F)


Note: With the egg whites, I put them and the flour in the mix in 3
batches. The egg whites won't properly 'assimilate' by themselves so
rather than spend too long trying to make them mix in, throw some flour
in with them.
And with the extra 1&1/2 cups of booze, mix them together in whatever
quantities you want, and even add more if you wish... it'll just make
the cake moister :-)

My mix was predominately brandy with about 1/2 cup red wine...... it was
*good* red wine, and I wanted to save it for drinking!!

************************************************** ******

Did mine back thewn, it's still sitting in the bottom of my pantry,
still smelling great.

No freezer in sight.


--
Peter Lucas
Brisbane
Australia


Wars begin where you will...
but they do not end where you please.

Machiavelli